Süzgeç Marina
Our Story
From Ortakent to the Marina
Süzgeç began inland, in Ortakent, in a small kitchen with a simple ambition: make very good pizza. Behind it was a kitchen habit the same family's restaurants had kept for years. When the Ortakent rooms began filling up and the same faces returned week after week, it became clear the kitchen could hold its own on Bodrum's busiest strip. That is why Süzgeç Marina opened on Neyzen Tevfik Street in early 2026: not to try a new concept, but to bring a table that already worked one step closer to the water.
A Marina Evening Under High Ceilings
The room is tall-ceilinged; by late afternoon the light softens onto the tables and the marina's masts fill the windows. No music competes with a plate, no decor demands attention. The point is that you feel the work was done properly the moment you sit down: dough baked right, plates arriving at the right temperature, service that never rushes you. Open from eleven in the morning until one at night, the day turns into a long marina evening that starts with coffee and ends with a cocktail.
Neapolitan Dough, Bodrum Ingredients
The dough is Neapolitan: long fermentation, patient resting, a short bake at high heat. The puffed rim and light base are simply the work of time. But the kitchen doesn't stay in Italy — at the bar, the peninsula takes over. Mona Lisa is built on Bodrum mandarin; Herzamankinden sets rakı alongside pine honey from Milas and charred aubergine. The wine list follows the same logic: Italian technique, Aegean produce and habits. The whole recipe of the place is letting those two sit at one table without either giving way.